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Hands-down The Best Vegan Nacho Cheese Sauce

When we stopped eating dairy products a few years ago one of the first things I searched for was a GOOD Vegan Nacho Cheese Sauce recipe.  I played with several, had some bad fails, but in the end found the perfect recipe – perfect for mac and cheese, nachos, dipping sauce, basically if you love a good Nacho Cheese Sauce this one is for YOU!

“NOT”cho Cheese!

This recipe is really easy to make.  Who knew using veggies you could make awesome creamy cheese?!? I have made amazing mac and cheese recipes using this – added in some roasted Brussels Sprouts – OMG yum! Super Bowl we use the cheese sauce and add diced tomatoes and soy Chorizo again – OMG yum!  The possibilities are endless I promise you.

I have served this Nacho Cheese recipe to my non-vegan family members and NO ONE guessed that it was packed full of veggies, a great way to get your young picker eaters to fill up on veggies!

Hands-down The Best Vegan Nacho Cheese Sauce

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes


  • 2 tbsp shallots, peeled and chopped
  • 1 cup Red or yellow potatoes, chopped (you can peel if you want)
  • 1/4 cup Carrots, peeled and chopped
  • 1/3 cup Onion, peeled and chopped
  • 1 cup water
  • 1/4 cup Raw Cashews
  • 2 tsp Salt
  • 1/4 tsp Garlic, minced
  • 1/3 cup Earth Balance (or other vegan butter option)
  • 1/4 tsp Dijon mustard
  • 1 tsp Lemon juice
  • 1/4 tsp Black Pepper
  • 1/8 tsp Cayenne
  • 1/4 tsp Smoked Paprika
  • 1 tbsp Nutritional Yeast
  • 1 cup Cooking Water from Veggies
  • 1 Chipotle Pepper (optional)



In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.


When veggies are done, in a blender, place the cashews, salt, garlic, Earth Balance, mustard, lemon juice, black pepper, smoked paprika, nutritional yeast, and cayenne (chipotle pepper if adding).


Add softened vegetables and 1 cup of cooking water to the blender and process until perfectly smooth. Add more water if too thick.


If you do not have a high power blender, let the ingredients sit in the blender for about 15 minutes. The hot water will help soften the cashews for blending. Nacho cheese will stay good in the refrigerator in a mason jar for up to 3 weeks.

Happy March!

From Fat Free Vegan Kitchen

Who else loves March??  I love decorating for St. Patrick’s Day!!  My youngest was born on St. Patrick’s Day, I think he knew I really wanted a green beer that day!  LOL!

Before our vegan days we loved making corned Beef and cabbage – what do we eat today?

There are so many great options, Roasted Cauliflower, Cabbage and veggies or my go to from Fatfree Vegan Kitchen: Vegan Corned Beef and Cabbage, Roasted Potatoes and Soda Bread!  Everything you need for the perfect St. Patrick’s Day dinner!!

Stay Healthy!

XO Kate

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    March 8, 2017 at 5:03 pm

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